Total Time
Prep 10 mins
Cook 10 mins

This delicious sweet and tangy pasta salad is just bursting with color. It's made with very little mayo, which makes it good for outdoor gatherings. Feel free to substitute 1 cup of any vegetable that you prefer (mushrooms, cucumbers, zucchini, or tomatoes all work well too)

Ingredients Nutrition


  1. Blanch broccoli and asparagus in boiling salted water, and plunge into ice bath to stop cooking.
  2. Cook pasta until al dente.
  3. Rinse with cold water and drain.
  4. Toss pasta with chopped vegetables.
  5. Mix first 5 ingredients of dressing, and slowly whisk in oil.
  6. Season with salt and pepper to taste.
  7. Toss dressing with pasta and vegetables.
  8. Chill until ready to serve.


Most Helpful

Phenomenal salad!!! We had this as our main dish but would be delicious with BBQ meat. I used regular penne pasta to which I added thinly sliced red onions, cherry tomatoes, celery stalk and green olives. I also added blanched green beans and broccoli. Used brie cheese. For the dressing I reduced sugar to 33g and oil to 87ml. Turned out really well. Thanks for posting.

jolenecaruana February 10, 2013

I sauteed the vegetables in some of the olive oil. There is no need to add more than a 1/4 cup of sugar. This pasta salad is outstanding. Thank you.

Megan from Chicago February 08, 2009

I made this today exactly as required in the recipe, using fresh asparagus, broccoli, red peppers and olives. I opted to use mild cheddar cheese, which I cut into small cubes rather than shredding it. I also didn't have any Mozzarella so I didn't use that. I thought the dressing was very reminiscent of honey mustard. I would like to make this again using a larger variety of vegetables. Thanks for posting.

MarieRynr August 29, 2006

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